Name: Peanut Butter Bread
Prep time: 15 min
Cook time: 65 min
Ingredients: Nonstick cooking spray; ½ cup 116 g Soymilk Mayo (omit dry mustard, add 2 teaspoons agave nectar, ½ teaspoon lemon zest, let cool completely, and chill for a few hours before using); ½ cup 128 g creamy or crunchy natural peanut butter; 1 cup 235 ml plain soy or other nondairy milk; ½ cup 128 g raw sugar; 2 teaspoons pure vanilla extract; 1½ cups 180 g whole wheat pastry flour; 2 tablespoons 16 g cornstarch; 2 teaspoons ground cinnamon; 1½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon fine sea salt; ¼ cup 34 g candied ginger, finely chopped, or ½ cup (80 g) raisins

Preheat the oven to 350°F (180°C, or gas mark 4).
Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
In a medium bowl, whisk together the Soymilk Mayo, peanut butter, soy milk, sugar, and vanilla extract until emulsified.
In a large bowl, whisk together the whole wheat pastry flour, cornstarch, cinnamon, baking powder, baking soda, and sea salt.
Fold the wet ingredients into the dry, being careful not to overmix.
Gently fold in the candied ginger or raisins.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Loosely cover with foil if the loaf browns too quickly.
Place on a wire rack, still in the pan, for about 15 minutes before transferring directly to the rack.
Let cool completely before slicing or storing.

Peanut Butter Bread

Equipment

Ingrediënten

Instructies

Notes / Tips / Wine Advice:

Nutritional Information

————————————————————————————————–

Vind ik leuk:

Gerelateerd